The traditional French Coq au Vin is going to new heights with a PS favorite, Fly The Coop. Traditionally braised for 8 hours, this Fly The Coop au Vin has all the bold red-wine laden flavors as the original, but done in under an hour using an electric pressure cooker.
Fly The Coop au Vin
Difficulty: Easy
Prep time: 15 minutes
Cook time: 45-55 minutes
Serves: 4
Ingredients: |
|
| 3 Lb | Chicken quarters |
| 6 Strips | Bacon |
| 1 Cup | Mushroom, quartered |
| 1/2 |
Onion, Thick Chop |
| 2 Medium |
Carrots, Thick Sliced |
| 2 Stalks |
Celery, Thich Chop |
| 1 T |
Garlic, Minced |
| 4 T | Fly The Coop |
| 1/3 Bottle + 1/4 Cup |
Wine- Red, Cabernet |
| 2 T |
Butter |
| 2 T |
Corn Starch |
| Garnish |
Parsley Sprigs |
Instructions:
-
Set pressure cooker to Sauté for 8 mins and add chicken quarters, bacon and butter and Fly the coop.
-
Add ¼ cup wine and sauté 3-5 minutes.
-
Add all other ingredients (except flour) and set pressure cooker to High Pressure for 12 minutes. When done, allow a 15 minute natural release.
-
Mix corn starch with 2 T cold water to make a slurry and add to pressure cooker.
-
Press Sauté button again and stir sauce to thicken for 5 minutes
-
Let rest for 10 minutes on the Keep Warm function.
- Serve with mashed potatoes.